Jambalaya Pasta combines chicken, shrimp, and fresh veggies with a blend of Cajun spices and tender linguine. Enjoy this Cheesecake Factory copycat for dinner tonight!
Everyone’s got that one meal that they can’t resist ordering at their favorite restaurant.
If yours is Cajun Jambalaya Pasta from Cheesecake Factory, you can easily recreate it at home for a fraction of the cost!
I’ve got several more copycat recipes from that giant menu that you’re sure to love!
Ingredient Notes and Substitutions
- Linguine – Fettuccine or penne would work just as well with this dish. You could even substitute rice for the noodles if you would like.
I recommend jasmine or arborio rice.
- Chicken – Tenders are easier to cube quickly, but feel free to use boneless, skinless breast or thigh meat when making Cheesecake Factory Cajun Jambalaya Pasta.
- Shrimp – Use fresh or frozen and be sure to remove the tails before adding them to the pan.
Frozen shellfish will need to be thawed first, so transfer those to the refrigerator the night before.
- Bell peppers – Cajun jambalaya pasta looks lovely with a variety of colors, so include one of each of your favorites.
Tips for Making Jambalaya Pasta
- Not spicy enough? Simply increase the amount of Cajun seasoning!
I would recommend tasting first before making adjustments, especially when serving to guests.
- Toss the ingredients together. If your skillet is large enough, you can add the drained noodles right in with the meat and veggies at the end.
Add a splash or two of reserved pasta water to the jambalaya pasta as needed for moisture.
- Make it creamy. Stir in 2-4 ounces of cream cheese just before serving. As it melts, it will create a delicious sauce to coat the linguine.
How To Peel and Devein Shrimp
First, remove all of the shells and discard them. Gently slice along the curve of the shellfish, then use the tip of the knife to lift out the vein.
Pull the entire vein out with your fingers or a pair of kitchen tweezers. Once you have deveined all of the shrimp, rinse them under cool water and pat dry.
Cheesecake Factory Cajun Jambalaya Pasta is typically served as the main dish and is very filling on its own.
Storing Leftover Cheesecake Factory Jambalaya
Transfer any remaining Cheesecake Factory jambalaya (including this homemade version) to a sealed container and refrigerate for 2 to 4 days.
Reheat on the stove or in the microwave until warmed through, adding splashes of water or broth as needed for moisture.
Cajun Jambalaya Pasta Cheesecake Factory FAQ
This is a culinary term meaning sliced into thin strips.
In Cajun jambalaya pasta, it should take about 4 to 6 minutes in total. The shellfish will change from translucent to opaque and be white and pink in color.
Sure! I recommend making the linguine fresh, but everything else can be prepared up to a day in advance.
Keep the jambalaya pasta mixture in the refrigerator, then reheat it while you boil the noodles.
With love, from our simple kitchen to yours.
Other Cheesecake Factory Recipes
Cajun Jambalaya Pasta (Cheesecake Factory)
- 1 pound boneless, skinless chicken tenders, cut into bite-size cubes
- 2 1/2 tablespoons cajun spice seasoning, divided
- 1 1/2 cup bell peppers, (red, yellow, and orange) julienned, divided
- 1/2 cup red onion, julienned
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 1/2 pound large raw shrimp, (thawed, peeled, deveined, and tails removed)
- 3/4 cup chicken stock
- 3 roma tomatoes, diced
- fresh chopped parsley
- Cajun seasoning, to taste
- Boil water in a medium pot over high heat. Cook linguine as directed on the package. Remove from heat and drain.
- Meanwhile, in a large bowl, combine chicken pieces, 2 tablespoons of cajun seasoning, ½ cup of the sliced peppers, red onions, garlic, salt and pepper. Toss to coat all ingredients with the seasonings.
- In a large skillet, heat olive oil on medium high heat. Add the chicken and vegetable mixture to the pan. Cook until the chicken is no longer pink.
- Season shrimp with ½ tablespoons of cajun seasoning. Stir the shrimp into the skillet and cook for 3-4 minutes.
- Turn heat to medium and add chicken stock, remaining peppers, and diced tomatoes to the pan. Continue to cook until shrimp are pink. Reduce heat to low and simmer until all veggies are tender. Remove from heat.
- Transfer pasta to a serving plate or pasta bowl and top with cajun jambalaya. Garnish with chopped parsley and serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2021, updated and republished June 2023
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